Description
This delightful recipe showcases the vibrant colors and flavors of autumn.
Ingredients
Scale
- 2 medium acorn squash
- ¼ teaspoon salt (or to taste)
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
- 1 small onion, diced
- 10 oz spicy Italian sausage, crumbled
- ½ cup chopped pecans
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 4 oz fresh spinach
- 4 cloves garlic, minced
- ½ cup dried cranberries
Instructions
- Begin by preheating your oven to 400°F (200°C). Slice off the top and bottom of each acorn squash, then scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast cut-side down on a baking sheet for about 30 minutes or until tender.
- While the squash roasts, heat a tablespoon of olive oil in a skillet over medium-high heat. Sauté diced onion until translucent. Add crumbled sausage, garlic, and Italian seasoning; cook until browned. Stir in spinach until wilted. Add cranberries and pecans, mixing well.
- Once roasted, turn the squash cut-side up and fill with the sausage mixture. Bake at 350°F (175°C) for an additional 10 to 20 minutes until heated through and slightly crispy on top.
Notes
You can prep the filling mixture a day in advance and store it in the refrigerator for quick assembly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 20 g